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Holiday Hours:
New Year's Eve ~ 4pm to midnight
Bar stays open till the party is over!
New Years Day Hours ~ 4pm-10pm
New Years Eve Specials
Applewood Bacon Wrapped BBQ Shrimp
5 applewood bacon wrapped shrimp with sweet baby ray's bbq sauce. 10.75Maple Glazed Quail, Pear and Butter Crunch Lettuce Salad maple glazed quail and pear over butter crunch lettuce.
served with sugared almonds, dried cherries, parsley and grape tomato. sherry vinaigrette dressing 13.50 Lobster Ravioli in a Saffron Cream Sauce
maine lobster stuffed ravioli in a saffron cream sauce. topped with tri color pepper confetti 21.75 10 oz. Australian Lobster Tail 10 oz. australian rock lobster tail with drawn butter. served with tri colored carrots in a light maple glaze and roasted garlic and rosemary smashed red potatoes 43.75 Broiled Cod Filet 10 oz. broiled cod filet served over sauteed spinach
with a roasted red pepper cream sauce. 18.75 Slow Roasted Prime Rib of Beef 12 ounces 19.75
16 ounces 22.75 Herb Crusted Leg of Lamb sliced leg of lamb with mint demi glaze. served with roasted
garlicand rosemary smashed red potatoes and tri colored carrots in a light maple glaze. 19.50 Slow Roasted Boneless Pork Loin 10 oz. sliced boneless pork loin, slow roasted and
topped with a bourbon peppercorn sauce. served with tri colored carrots in a light maple glaze and roasted garlic and rosemary smashed red potatoes 15.75 Filet and Lobster 6 oz. filet and a 10 oz. australian rock lobster tail with drawn butter.
served with tri colored carrots in a light maple glaze and roasted garlic and rosemary smashed red potatoes. 49.75 Prime Rib and Lobster 8 oz. prime rib and a 10 oz. australian rock lobster tail with drawn butter.
served with tri colored carrots in a light maple glaze and roasted garlic and rosemary smashed red potatoes. 49.75
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| New Years Eve 2011
By Jimmy
 New Years Eve, as you probably know, is the busiest day of the year for us. I guess you can call it in most restaurants, our Super Bowl! A lot of work is involved in preparation for the over 700 reservations that we are able to accommodate. From the first customer that comes in at 345 pm to the last table served after midnight, we look to provide an enjoyable evening for everyone. Whether it be the great food, drink or celebration atmosphere, there is no better way to finish off the long Christmas season than to provide to a packed house. And trust me, once the night is finished, we start counting down the days until the next year's end.
 One of the things that sets us apart is that while many places increase prices and limit choices on this night, we do neither. Most places you can also expect some long waits due to kitchen lag and overbooking. You will not find that here. With over 25 years of doing these, we have done this enough to learn what it takes to be ready. We even add extra specials to our menu like leg of lamb, slow roasted pork loin, lobsters and prime rib.
We take pride in our New Years' experience because it is our night to shine.
With over 2000 helium filled and streamer tied balloons, we definitely want to celebrate.
There are still some peak reservation times available, so call to make yours today. 815-224-4545 Come celebrate with us! Remember, kitchen serves until midnight and the bar stays open later.
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Wine Basics
What Are You Toasting With?
By Ryan
 New Year's Eve is a time to reflect on the past year's highlights or even lowlights. Many of you will do this over a toast of champagne. But, is what you are toasting with champagne or sparkling wine? As we know, all wine and champagne comes from grapes. There are many different types of wine that come from these grapes. The process in which the grapes are fermented will determine what type of wine it is. Sparkling wines can be made from nearly any type of grape. The inclusion of carbon dioxide is what makes this wine sparkling. Carbon dioxide occurs naturally during the process of fermentation and winemakers have developed techniques to trap the carbon dioxide in the wine. A few of the more popular sparkling wines are; Cava, Champagne, Cr�mant d'Alsace, Moscato d'Asti and Prosecco. Often, sparkling wines are referred to incorrectly as Champagne. Yes, Champagne is a type of sparkling wine, but for a sparkling wine to truly be a Champagne, it must come from a region of northeast France named, Champagne. There is even a law that states for a wine to be called Champagne, it must solely be produced with grapes only from this region and then produced according to strict guidelines. We hope you celebrate and toast to 2011 with us. Our list of Champagne's that you can purchase include:
 Sparkling Wines:
brut, freixenet cordon negro split 9.25 brut, mumms, cuvee napa 45.00 brut, domiane ste michelle
columbia valley 25.00 Champagne: brut, piper heidsieck split 23.50 brut, veuve clicquot france 75.00
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On Special
Capellini and Sea Scallops, with White Wine and Garlic
By Nikki
 Scallops are mollusks that have two ridged, or scalloped, shells. The two shells are hinged at one end where the edible portion of the scallop, the adductor muscle (or "nut"), is larger and more developed than the oysters because they are active swimmers. The soft, fleshy texture and delicately sweet flavor of scallops can be enjoyed by many who are not usually intrigued by seafood. The season for the freshest sea scallops starts in October continuing through March.
 Scallops have a small amount of calories, with a lot of healthy nutrients. Doing some research, I found that scallops are extremely good for the hearts performance, can help prevent and control high blood pressure, and even can be a protection against strokes, Alzheimers, and different types of cancer due to the vitamin B12 and other nutrients.
Check out our delicious sea scallops we have on special this week. The scallops are broiled and served with sauteed spinach, garlic herb butter and white wine all over capellini pasta. It is then topped with reggianno parmesan for that everlasting flavor you'll want to come back for.
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"Burger Me" Thursday
Burger and a Beer for only 10 Bucks!
The "Bagna Cauda" Burger
Available all day every Thursday, we will be offering an enticing and different gourmet burger along with any beer for just $10. This is correct, any beer, including our selection of 10 microbrews!
We started the "Burger Me" Thursday concept back in mid July this year and this special has become so much fun for us. We really get excited during our burger brainstorm sessions. Our staff puts forth their own ideas every week to try and bring you some of the craziest, most delicious, and most obscene burgers that you have ever laid eyes on.
This week, our gourmet half pound burger is topped with bagna cauda, napa cabbage, mushroom, pepper, and celery.
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Three Things to Try
 By Nikki - Maple Glazed Quail, Pear and Butter Crunch Lettuce Salad - Something different you definitely should come try is this interesting, and don't forget very tasty salad. The crunchy lettuce gives such an overall refreshing taste throughout the variety and flavorful things you will find in this salad. When first trying the maple glazed quail, I was very pleased with how delicious the sweet nutty flavor was. This salad is served with sugared almonds, dried cherries, parsley and grape tomato. The sherry vinaigrette dressings is one of my favorites by far, come get a taste of this!  By Aly - This week on special Chef Chris is dishing out some good ole' fashioned bread pudding or puddin' as some may call it. In my family bread pudding is something we look forward to during the winter season and enjoy this creamy, gooey dessert regularly. We have put our own creative spin on ours by making it with cherries and almonds, a mixture of Italian bread that has been soaked in milk then baked to perfection. My favorite part of the dish is the sauce we pour on top of it. We serve it with a warm whiskey creme anglaise that is out of this world. A creme anglaise is similar to a custard sauce but tends to be much lighter and is also made with sugar, eggs and hot milk. The addition of whiskey is a nice touch to this dish because of its creamy caramel notes. So come in and try Uptown's version of bread pudding.
 By Andrew - Goose Island Mild Winter - I'm definitely the kind of person that craves different styles of beer in the different seasons of the year. Sometimes I taste a seasonal beer and feel that it was done so well that it actually tastes somewhat like the season itself. I know that sounds crazy to a lot of you, but it's true. That's exactly what I think of this year's Mild Winter brew by Goose Island. Its nose has hints of fresh baked bread from the rye that is used in brewing it. Like grandma's kitchen on a lazy December Sunday. This beer is made with 5 different malts and I'm not sure which one is doing it, but one of these brings a flavor to the beer that I can only describe as "toasty", and who doesn't want toasty on a mild winter day? Stop in and try the Goose Island Mild Winter.
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $15.75. This will be just like the Red Door Inn. With Victor's stamp of approval.
 Fish Taco Tuesdays
Every Tuesday, we will be serving fish tacos. The taco includes panko breaded tilapia, red cabbage, chipotle mayonnaise, and a mango pineapple black bean salsa. They will be served with corn chips and adobo sauce. Available for dine in and carryout. 3 for $6.75 or 2.50 each.
Wienerschnitzel Wednesday
Every Wednesday after 4pm, we will be serving authentic German Wienerschnitzel. Served with roasted asparagus, spaetzel and veal demi glaze, it is only $11.75.
Burger Me Thursday
The "Bagna Cauda" Burger
Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This week, our gourmet half pound burger is topped with house made
bagna cauda, napa cabbage, pepper, mushroom, and celery
Friday Nights, Seafood Mixed Grill
4 oz. grilled lobster tail with drawn butter, 4 oz. grilled tuna with tomato caper relish, and 4 oz. whitefish parmesan with lemon caper butter. All for only $19.75
Prime Rib, Friday and Saturday Evening
Available after 4pm every Friday and Saturday night is our herb crusted prime rib of beef. Our prime rib is slow roasted for several hours in our 1980 alto shaam. It is served with au jus, mushrooms and your choice of side dish. Available in 12oz or 16oz.
Sunday, All Day, Sizzling Fajita and Margaritas
You get a chicken fajita with a 64 ounce pitcher of margaritas, perfect for a relaxing Sunday! Serves 2 for $20!
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"Like" our Facebook and be the first to know about food specials, drinks, and MORE!
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Foodie Fight
Each week in the newsletter, we will ask three questions from the foodie fight cards. The first person to email us (see link below) the correct answers to all three questions will receive a complimentary lunch. The winner has to have the exact answer for all three questions, no exceptions! The following week we will publish the correct answers and the winner of the previous week. So come in and have a drink, study the cards, test each other and have fun. Good Luck!
1. What instrument will help ensure proper consistency in jams, jellies, sherbets, and ices?
2. What English breakfast dish, adopted from India, is made of flaked, smoked fish, rice and hard-cooked eggs?
3. How many 4-ounce servings are in a 750-milliliter bottle of wine?
Email your answers to foodiefight@uptowngrill.com
Fine Print...
You must be the first person to respond with all three correct answers.
The response must go to the email address in the above link.
You must reply within 24 hours from the time the newsletter is published.
Participants are eligible to win a limit of 3 times a year.
Last weeks questions and answers...
1. What does the food processing acronym IQF stand for, with respect to frozen fruits and vegetables? INDIVIDUALLY QUICK FROZEN
2. Which native Italian wine is likely to be poured for a pizza party-Cabernet Sauvignon, Sangiovese, or Syrah? SANGIOVESE
3. What does Bert the troll complain about for lack of "manfelsh" in The Hobbit by J.R.R.Tolkien?
MUTTON
Last weeks winner of the free lunch ....... Karl Ribas
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Uptown Grill
601 First St.
La Salle, IL 61301
815-224-4545
Monday - Thursday
11AM -10PM
Friday - Saturday
11 AM - 11PM
Sunday
12PM - 10PM
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information.
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